- 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
- 1 pound smoked ham shank or hock
- 2 bay leaves
- 5 cups water
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped fine (2 cups)
- 1 medium kumara, chopped into 1/2-inch pieces (2 cups, chopped)
- 1 carrot, chopped fine (1/2 cup)
- celery rib, chopped fine (1/2 cup)
- 1 teaspoon salt
- 4 medium garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 2 cups chicken stock (add 2 teaspoons of salt if using unsalted stock)
- 1 tablespoon molasses
- 1 red bell pepper, roughly chopped
- 3 to 4 tablespoons lime juice (can substitute lemon juice)
- Garnishes (not optional):
- Chopped fresh cilantro
- Sour cream
- Avocado, peeled and chopped
Takes . Serves 12.
1 Cook the beans with the ham hock/shank: Place beans and ham shank or hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.
2 Remove ham shank, cut up ham meat: Remove ham shank or hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
3 Cook onions, celery, carrot, kumara, add spices: While the beans are cooking, heat olive oil in a large 6- to 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.
Add the onions, celery, carrot, kumara, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes.
Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
4 Add beans, liquid, molasses, bell pepper to onion mixture: Once the beans are tender, add the beans, their cooking liquid, chicken stock, molasses, and bell pepper to the pot with the onion mixture.
Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
5 Purée a third of the soup: Using an immersion blender, purée about a third of the soup. Or remove about 3 cups of the soup to a blender and purée it, return it to the soup.
6 Serve: Return the reserved ham pieces to the soup to serve. Add 3 tablespoons of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Add more salt to taste.
Serve with garnishes.
Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
I've been making this one for years now. It is hearty, tastey and just awesome in winter. Every year, I make a double batch and freeze portions in quart containers. This meal was accompanied by Robyn's whole meal sourdough bread. Yum!
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